In a small bowl combine and beat together cream cheese, and half & half cream until fluffy.

Spoon about 1 tablespoons of the cream cheese into the center of the
browned side of each crepe. Fold your blintz in thirds (one edge to the center
covering the cheese mixture, then the opposite edge to the center - overlapping in the
middle). At this point, the blintz will resemble a rolled shape. Next,
fold each open end of the blintz to the middle. Blintz should now
resemble a square or pocket shape.

In a
large skillet melt 2 tablespoons butter. Add folded blintzes, seam side
down, and brown lightly. Turn and brown other side.